Turkey tom ka gai
This light but spicy Asian-style soup is ideal for chilly winter nights and great for using up leftover turkey or chicken
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
- Cook the noodles following packet instructions. Drain and rinse with cold water. Bring the coconut milk and stock to a simmer in a pan, add the ginger, lemongrass and half the chilli and simmer for 3 minutes. Add the turkey and mange tout and simmer for 2 minutes. Mix in the lime, sugar and fish sauce.
- Divide the noodles between 2 bowls, ladle over the soup, then finish with the rest of the chilli and the coriander.
Per serving
473 kcalories, protein 39g, carbohydrate 29.1g, fat 23.7 g, saturated fat 18.5g, fibre 0.7g, salt 3.32 g
Recipe from olive magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/166626/
http://www.bbcgoodfood.com/recipes/166626/
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Ingredients
- 50g flat rice noodles
- 1 x 400ml tin half-fat coconut milk
- 300ml chicken stock
- a small chunk root ginger , shredded
- 1 stalk lemongrass (woody outer leaves discarded), chopped
- 1 red chilli , shredded
- 200g cooked turkey or chicken breast, shredded or sliced
- 50g mange tout , shredded
- 1 lime , juiced
- 1 tsp brown sugar
- 1 tbsp fish sauce
- a handful coriander leaves
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Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
Ingredients
- 50g flat rice noodles
- 1 x 400ml tin half-fat coconut milk
- 300ml chicken stock
- a small chunk root ginger , shredded
- 1 stalk lemongrass (woody outer leaves discarded), chopped
- 1 red chilli , shredded
- 200g cooked turkey or chicken breast, shredded or sliced
- 50g mange tout , shredded
- 1 lime , juiced
- 1 tsp brown sugar
- 1 tbsp fish sauce
- a handful coriander leaves
Per serving
473 kcalories, protein 39g, carbohydrate 29.1g, fat 23.7 g, saturated fat 18.5g, fibre 0.7g, salt 3.32 g
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15 January 2010
Betty rated this recipe
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10 May 2010
Lauren Ricci rated and commented on this recipe
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10 May 2010
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31 December 2010
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